Salted Cashew Oatmeal Cookies Recipe

Salted Cashew Oatmeal Cookies Recipe
Salted Cashew Oatmeal Cookies Recipe photo by Taste of Home
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Salted Cashew Oatmeal Cookies Recipe

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My son absolutely loves cashews, so I loaded my oatmeal cookie with them at Christmas—he loved them! The mix makes a great gift for friends, coworkers and teachers; all they have to do is add butter, vanilla and eggs. —Richard Hatch, Glen Burnie, Maryland
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1-1/3 cups old-fashioned oats
  • 1 cup salted whole cashews
  • ADDITIONAL INGREDIENTS:
  • 2/3 cup butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 large egg plus 1 large egg yolk

Directions

Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months.
To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well.
Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container. Yield: 1 batch (about 4 cups mix).
Originally published as Salted Cashew Oatmeal Cookies in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 cookie: 104 calories, 6g fat (3g saturated fat), 19mg cholesterol, 73mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 2g protein.

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  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1-1/3 cups old-fashioned oats
  • 1 cup salted whole cashews
  • ADDITIONAL INGREDIENTS:
  • 2/3 cup butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 large egg plus 1 large egg yolk
  1. Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months.
  2. To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well.
  3. Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container. Yield: 1 batch (about 4 cups mix).
Originally published as Salted Cashew Oatmeal Cookies in Taste of Home Christmas Annual Annual 2018

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